1 large white onion, cut in half
2 garlic cloves, finely chopped
1/2 cup fresh cilantro, roughly chopped
2-3 mild chili peppers (Anaheim, Italian Sweet Peppers or Ancho)
1 jalapeno (optional for more heat)
1 teaspoon kosher salt
1/2 teaspoon coriander
1/2 teaspoon cumin
juice from 1 lime
Remove tomatillo husks, wash and dry before roasting. Heat an outdoor grill on high heat. Add tomatillos, onion and chili peppers direct to grill grate to begin roasting. After about 5 minutes, turn once and continue to roast for another 5 minutes. Remove from heat when softened and slightly charred and place in a bowl. Remove the stems from the chiles. Using a food processor or blender, add all ingredients and pulse until well blended (pulse less if you like a chunkier salsa). Season with additional salt if needed. PERFECT for wild game!